1. With a sharp knife cut lengthways, either side of the long flat stone, as close to stone as possible.
2. Score the flesh of each piece with a criss-cross pattern, without cutting through skin. Push skin upwards to expose flesh.
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3. Cut chunks of mango away from the peel.
4. Finally, peel the stone section. Cut off as much flesh as possible and cut into chunks.
Use your skills to make these triple-tested recipes:
Fresh mango and pineapple salad
Tropical fruit salad recipe
Or, learn how to make this mango and ginger chutney recipe
Pro paring knife, Zwilling J.A. Henckels. Small white plate, chef’s own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
